Ingredients
- 150 gbutter, softened
- 50 gicing sugar, sifted
- 1 tspStaffords Vanilla Extract
- Pinchsea salt
- 150 gflour
- 1 1/2 Tbspcorn starch
- 24Staffords Maraschino Cherries, without the stem
Made with Staffords
Shop the ingredients
Find the Staffords products for this recipe online.
Method
Preheat the oven to 180°C and line two baking trays with baking paper.
Using an electric hand mixer, cream the butter and icing sugar until light and fluffy. Add the vanilla extract and a pinch of salt and mix.
Whisk together the flour and corn starch, add to the butter mixture and mix until well incorporated.
Divide the mixture into 24 balls. Weighing the whole mixture, dividing by 24 and weighing each ball will give perfectly uniform biscuits.
Roll the mixture into balls and place 12 on each baking sheet, spaced a few cm apart. Gently press each one down to flatten slightly, then press a maraschino cherry into the centre until it fits snugly.
Bake for 10-12 minutes until barely taking on any colour. Cool on the trays, then transfer to a cooling rack.
